Mini Mushroom Galettes

So I have got a growing fondness for mushrooms. I used to think they were these strange little fungus things. Probably never even having one till up to one trip in Vancouver in 2008. We were sitting in a restaurant in Gastown and the only vegetarian thing on the menu was a Portobello Burger. Obviously not thrill, I ordered it reluctantly because I was so hungry. And it turned out amazing! I am obviously one of those people that if I have never tried it, I automatically think 'I'll hate it.' I don't know why, but it's just like that.

So after trying this cheddar crust recipe, and loving it, I knew I had to do my own variation. These are a great little snack or have a few for dinner. And the dry jack cheese, this is a great cheese.  I could just eat in by itself all day long. So good and crumbly. 

Hope you are all having a happy weekend! Off to work for me, my 'weekend' starts on Monday. 

Crust
2 1/2 cups (312g) flour
1 cup Gouda, grated
1 tsp salt
1 cup (228g) butter, cold & cubed
1/4 cup (59ml) ice water


Filling
2-3 cups sliced mushrooms
Basil, as much as you want, thinly sliced
1/4 cup (59ml) olive oil
1/2 cup dry jack cheese, shaved
1 egg yolk + 1 tbsp milk

Pulse flour & salt in food pro
Add butter & pulse until coarse crumbs
Add water then pulse until it comes together
Add cheese then pulse until combined
Form in a bowl & wrap in plastic
Chill for 30 minutes or up to overnight
Oven 350
Line a baking sheet with parchment
Cut dough into 8 equal pieces, then on a lightly floured surface 
roll out to 1/4 inch thick
Place on baking sheet & arrange mushrooms in a spiral
 in the center of each dough
Leave a 1 inch border for crust
In a small bowl, mix basil & olive oil
Sprinkle over top of mushrooms
Top with shaved cheese
Fold up edges of crust & pinch together to seal
Brush crust with egg wash
Bake for 20-30 minutes until crust is golden brown & cheese is melted

 

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